Pork Tenderloin With Beet and Pistachio Salad

This is the kind of dinner that looks so pretty, you might assume it would take a long time to cook, but it’s a deceptively easy recipe. First, you’ll roast the beets and then toss into a fresh and herby arugula salad that’s studded with pistachios. Meanwhile, the entire pork tenderloin roasts alongside, meaning that you have time to get life together after a busy day. If you’re really short on time, you can buy pre-cooked beets at most supermarkets, however they will be more expensive than roasting your own.

Ingredients

2 medium beets, peeled and quartered

¼ cup extra-virgin olive oil, divided

1 lb. trimmed pork tenderloin

1½ teaspoons kosher salt, divided

¾ teaspoon black pepper, divided

1½ tablespoons champagne vinegar

3 cups loosely packed baby arugula (about 2 oz.)

½ cup fresh flat-leaf parsley leaves, coarsely chopped

¼ cup chopped toasted pistachios

Nutritional Information

Calories 310

Fat 20g (sat 3g)

Cholesterol 74mg

Fiber 2g

Protein 27g

Carbohydrate 7g

Sodium 823mg

Sugar 4g

Calories 310

Fat 20g (sat 3g)

Cholesterol 74mg

Fiber 2g

Protein 27g

Carbohydrate 7g

Sodium 823mg

Sugar 4g

How to Make It

Step 1

Preheat oven to 400°F. Tightly wrap beets in aluminum foil and place on a baking sheet. Roast until beets are tender when pierced with a knife, 30 to 35 minutes.

Step 2

Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium-high. Season pork with 1 teaspoon salt and ½ teaspoon pepper; add to hot skillet and cook until golden, about 3 minutes per side. Transfer skillet to oven and bake pork until cooked through, 16 to 18 minutes. Transfer pork to a cutting board; let rest 5 minutes.